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May 14, 2008

PDF Catalog

Meeting the demanding challenges of the hospitality market, Browne-Halco has the product assortment that covers your catering needs. From kitchen to table, we have the solution to your specific requirements.

Buffetware

Create a tasteful buffet table with our wide variety of chafers & serving ware - all designed to adapt to a variety of catering environments.

Pages 5-18
 
Premier Dining

Our premium holloware is designed with the many challenges presented to today's Foodservice operators. All made from the finest stainless steel.

Pages 28-45
 
Coffee Service

We offer a wide variety of pots and servers perfect for any buffet or tabletop setting. We set our focus on quality, cost and variety - all to meet the demands of the catering industry.

Pages 27-32
 
Flatware

Your table settings reflect your reputation. Browne-Halco offers a wide assortment of flatware styles and designs to cover your every tabletop needs.

Pages 33-48
 
Tabletop Essentials

Create a memorable experience for your patrons by selecting the table setting for your restaurant.

Pages 49-70
 
Barware

Run your bar smoothly & profitably with our complete selection of barware essential.

Pages 71-82
 
Cookware

From stainless steel to aluminum cookware, we have the sizes, shapes, and weights you want - all at an exceptional value!

Pages 83-100
 
Steam Table Pans

Crafted from premium 18/8 stainless steel, our steam pans are available in 22 and 24 gauge construction and in full and fractional sizes. NSF listed.

Pages 101-108
 
Bakeware

We offer every day essentials in our assortment so all your baked goods come out perfect every time.

Pages 109-122
 
Pizza

The right tools are essential for any pizza operation. From pans to peels, we have the right tool for you!

Pages 123-128
 
Food Preparation

From the freezer to fry pan, we provide foodservice professionals with just the right assortment to get the hard work done.

Pages 129-152
 
Kitchen Essentials

We offer a collection of kitchen utensils that are all designed to cover your food preparation requirements.

Pages 153-178